Hey, guys, welcome back to the Girl Gone London channel.
Today, we are making a super popular British street scums.
Now, if you've had a scone in the US or elsewhere, it's very likely that you
haven't actually had a traditional British scone.
So scones in the U.K. don't look like American scones.
American scones tend to be triangular and British scones are circular.
They look more like an American biscuit,
but they don't necessarily taste or have the same texture as an American biscuit.
And they're served with jam and clotted
cream, which we'll talk about after we make the scones.
But first, we are going to go through all the ingredients and materials you need.
And I'm also going to show you step by step how to make them.
So I'm going to go ahead and get you guys set up for review where you can see what
I'm doing with my hands and with my scones and then we'll get started.
OK, so I've got you all set up so you can see what I'm doing.
Here I am.
And that way you can actually follow along.
Now, let's talk about what you're going to need.
So you're going to need a large mixing bowl,
a mixing spoon.
Teaspoon measurement,
some sort of liquid measuring cup
and a baking tray to bake them on.
You're also going to need a pastry cutter that's round or cheat.
I just use a cup
and let's talk about ingredients, so.
Self rising flower, if you can't find self raising flour,
there's a link below on how to make your own
sugar.
Baking powder
and egg,
some butter softened up room temperature
and some milk, it can be whole or two
percent or what they would call semi-skimmed here.
Now, I'm going to talk about the ingredients in the metric system,
because that is what we use in the U.K. But I will also put the
American conversions down in the description below.
So if you are making them in your US
kitchen, go ahead and check that out for the conversions.
OK, I am going to use this little gadget
in a kitchen measuring scale to start measuring out some of my ingredients.
What we're going to do first is we are
going to put the flour, sugar and baking powder all together in a bowl.
So I'll just stick my bowl on top of here and turn it on.
Now we are going to want two hundred and twenty five grams of flour.
We're going to want twenty five grams of sugar.
And we're going to add our baking powder, which is going to be one teaspoon,
so I will take my teaspoon.
Level not off.
Go ahead and put that in there
now I'll just go ahead and give it a brief mix around.
There you go. Now, what I want to do is I want to put
my butter into this mixture and it should be softened at room temperature.
I'm going to add 50 grams and I'm going
to make sure that I chop it up a little before I put it in.
Not for the fun part.
I am going to use my hands
in this bowl to basically pinch the butter and the flour together.
So it's going to eventually rear some resemble some kind of like breadcrumbs.
And it is a messy process.
But just keep working it into the down.
OK,
that's all rubbed or pinched in,
and now what I'm going to do is I'm going to take my liquid measuring cup and I want
to first crack my egg directly into the cup.
Then I want to add milk until it gets
to the one hundred and fifty milliliter mark.
And I'm just going to stir that together.
OK, now on the milk mixture
to your flour mixture, you might not want to at all, so just add.
A little bit mixed together
and we're going to end up with a sticky
dough, but not so sticky that we can't cut it out.
OK, now I think this is going to work
for us, so again, it's sticky, but I can still pick it up and maneuver it.
Now we're going to clear off work space, move your stuff to the side,
and you want to lightly flower your workspace.
Spread that around
and we're going to turn the dough out onto the workspace.
Now some recipes say to roll,
I usually end up just pressing it down because it's quite difficult to roll.
I'm going to go ahead
and press it down with my hands.
I like to do mine about a half an inch
thick, so we're not going as thin as like a cookie dough.
We still want it to be
pretty thick. And I'm just going to turn it over.
And
OK, so now we are going to take our pastry
cutter or the top of the glass, and I'm just going to cut out circles
just like that.
Now I'm going to cut my circles and then
I'll put them on the baking tray and talk about the baking process.
If you end up with a situation like this, just mash it all together and repress our.
OK, now I'm going to get my baking tray.
And please be cut out scones on it
a couple inches apart, they will spread a little bit.
So let's do six on this train.
Just like that
now the oven is going to be 200 degrees
Celsius again, if you are doing this in Fahrenheit conversion below.
Now, all we need to do before we put them in the oven for about
10 to 12 minutes is I'm going to just sit with my fingers or a paper towel
and a little bit of this milk and egg mixture to the top.
There you go, put these in the oven for 10
to 12 minutes and I will show you what they look like when they're done.
Now I'm going to show you how to actually assemble your skull, so I said before,
there's a difference between cream, tea and afternoon tea and scones.
So having a scone is having a scone with clotted cream
and jam.
If you were having tea, which I can get.
So I've got my tea in my Girl Gone London mug
with scones, clotted cream and jam that is called a cream tea.
So if you go to a hotel or a cafe
and they're serving cream tea, you should basically expect tea
plus scones and clotted cream and jam if you're going for afternoon tea.
That is why it is going to include your
little finger sandwiches, other cakes and sweet items as well as your scones.
So a lot of people get confused between a cream tea and an afternoon tea.
And there you have it, afternoon tea sandwiches and other treats.
Cream tea is just the stones and tea.
OK, so I'm going to cut my scone in half.
And now my two halves, if you want to do the Cornish way,
you are going to first add the jam and then add the clotted cream on top if
you want to adventure style scone, that is going to be my preferred way,
which is the cream on the bottom and then jam on the top.
Now I also promised I'd talk about clotted cream.
So clotted cream looks like this is traditionally found in the UK.
You can also find it in Australia
and other places, but in the US in particular, not at all common.
If you want to make your own, you can and will have the recipe for that Downbelow.
So it's not a lot of work, but it is a lot of time.
You can also usually find it at places
like Whole Foods or world market or things like that.
You can also buy it on Amazon.
But the very specific cream that is used with Scone is called clotted cream.
If you don't have clotted cream, you can use like heavy cream and whip it up.
You can put butter on a scone.
It's not traditional for a cream tea.
But again, if you're trying to find things to have with your scone and you don't have
clotted cream, you can use another type of cream.
But luckily, I live in the UK, so I've got some clotted cream.
So if we're doing, like I said,
the Cornish way, I've got my scone and I'm going to
take some of this jam.
Make a mess
and I'm just going to put a giant thing of jam
all over this Schoon.
Like, so and then I'm going to take my clotted cream.
And slather that around
on top, so that is see if we can get this.
Focus.
So that is a Cornish style scone with clotted cream and jam.
Now, if you're doing it the
Devon Tascon way,
I'm going to take my scone and I'm going to take my cream on the bottom,
just like
and then I'm going to take my jam.
And go ahead and put that on top, it's personal preference.
There is a huge debate that will constantly rage in the UK over which way
is correct, but there are two ways that are traditionally approved to do it.
So that brings us to the end of our and making a tutorial.
So get your scone, get your tea and enjoy.
If you have any questions, leave them down below.
Again, the recipes, links to buy certain things and also be
conversions for the Americans watching are all below.
Hope you've enjoyed this tutorial and I'll see you next time.